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Chile Roasted Cauliflower Tacos

Scarlett Palmer

Scarlett’s vegan tacos replace meat with cauliflower florets that are spiced, tender and roasted to perfection for a hearty taco that is flavorful and satisfying.



  • 2 tablespoons of Olive Oil
  • Coarsely Chopped Cilantro
  • ½ cup of Shredded Carrots
  • ½ cups of Thinly Sliced Cabbage
  • Mexican Crema
  • 1 Lime


Wash cauliflower and cut into 1-inch florets. Heat the oven to about 400 ˚F.

In a large mixing bowl add paprika, garlic powder, coriander, cumin, chile powder and salt into a bowl along with the olive oil to create a paste. Then add your cauliflower florets. Toss them in paste to combine all ingredients making sure the florets are all seasoned evenly. On a baking sheet lined with parchment paper, add your season cauliflower in a single layer and bake for about 20 minutes in the oven tossing halfway.

Warm the tortillas on a heat flat griddle for about 30 seconds on each side. Then add a large spoonful of cauliflower to the center of each tortilla. Top your tacos off with cabbage, carrots, cilantro and a drizzle of Mexican crema.

Note: Keep it vegan and forget the Mexican crema.

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